Spicy vegetable curry

If you fancy you can make this curry without onion and garlic.

Preparation :

1. Dice carrot (1 nos), green pepper (1 nos), onion (1 nos) and tomatoes (3 nos)
2. Keep aside green peas (1 cup) and cauliflower florets (1 cup)

Cooking :

3. Sauce:  In a blender add red chillies (2 nos). green chillies ( 2 nos), pumpkin seeds (1 tsp), sunflower seeds (1 tsp), seasme seeds (1 tspn), cashew nuts (17 nos), black pepper (7-8 nos), cardamom (4 nos), cloves (5-6 nos), ginger (1 inch), garlic (4-5 nos), black mustard ( 1 tspn). coriander seeds (1 tspn), cumin seeds (1 tspn),  fennel seeds (1 tspn), fenugreek seeds (20 nos) and diced tomato (2 nos) . Blend them into a fine paste. 

4. In a deep pan add 3 tbpsn (oilve oil ), add bay leaves ( 2 nos) , black mustard (1/4 tspn),  cardamom       ( 2-3 nos), cloves ( 2-3 nos) black pepper (4 nos) and diced tomato (1 nos). Sauté well.

5. Now add the sauce , turmeric (1/4 tspn), salt to taste and red chilli powder (1 tspn). Stir well . Let the mixture cook for 5 mins.

6. Then add all the diced vegetables, along with the green peas and cauliflower. Stir well.

7. Add 2 cups of water and cook for 3 mins. Cover the pan with a lid and let the veggie cook for 7 mins.

8. Remove the lid and garnish with some coriander

9. Serve hot with rice.

       Recipe : Veg

       Preparation time : 15 mins

       Cooking time : 15 mins

       

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.